Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Canning is one of the most effective preservation technologies, providing microbial safety and extended shelf life through thermal sterilization and airtight sealing. Since its development in the early 19th century, canning has progressed from simple glass containers to advanced tinplate and aluminum systems, becoming integral to global food security and year‐round food availability. Modern canned products encompass fruits, vegetables, proteins, dairy items, grains, and ready‐to‐eat meals, many of which retain substantial nutritional value due to processing soon after harvest. However, concerns persist regarding chemical migration from can coatings into food. Epoxy‐based linings containing Bisphenol A (BPA), along with vinyl, polyester, phenolic, and oleoresin coatings, are widely used to prevent corrosion and maintain product quality. BPA and related compounds have been linked to endocrine disruption, metabolic disorders, and carcinogenic effects, while other synthetic polymers may also pose toxicological risks. Although regulatory agencies worldwide have set migration limits and tightened safety assessments, continual monitoring is necessary due to widespread consumption of canned foods. This review integrates the evolution of canning technology, product categories, nutritional benefits, and emerging safety concerns, emphasizing the need for innovative, nontoxic, and sustainable packaging materials to support both consumer health and the expanding global canned food industry.